Narsai's pomegranate lamb

Yield: 10 servings

Measure Ingredient
1 cup Unsweet. pomegranate juice
½ cup Dry red wine
2 \N Large onions
1 \N Lemon; unpeeled, chopped
3 \N Cloves garlic
1 teaspoon Black pepper
1 tablespoon Chopped fresh basil leaves
1 teaspoon Salt
1 \N (5- to 6-lb) leg of lamb *

*Note: Leg of lamb should be butterflied. In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of marinade well into lamb. Place meat in shallow glass or enamel pan. Pour remaining marinade over meat. Marinate in refrigerator overnight. When ready to cook, wipe off excess marinade.

Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare. Let rest 5 to 10 minutes before carving. Created by: Janet Trefethen, Trefethen Vineyards, Napa Valley, Calif. (C) 1992 The Los Angeles Times

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